Submitted by Jane Galloway
Roast Lamb Pie
Serving: 20
Ingredients
- Leg of Lamb( I used 1.5kg)
- 1/3 Cup Mint Sauce
- 1/2 onion, diced
- 1 Carrot, diced
- 1packet of French onion soup mix
- Graves to thicken
- Puff Pastry
Instructions
- Add all ingredients to the slow cooker, cook on low for 12 hours.
- Once it is cooked let it cool slightly, take the lamb out and shred the meat.
- After shredding the lamb, Turn your slow cooker up to high to thicken the juices, add 2-3tablespoons of gravox to thicken the juices ( you may need to add a bit of water to get the right thickness.
- Once thickened add lamb to sauce.
- Cut puff pastry to size and cook in a pie maker or in the oven till golden brown.
Notes
- I got approximately 20 pies out of this mixer.
- You could add more vegetables if you desire or a little bit more mint sauce to suit your taste, or make it as one big pie.
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